Boneless chicken dum biryani, Chicken dum biryani

Boneless chicken dum biryani is a very flavorful and scrumptious one pot meal prepared by cooking marinated chicken over which half cooked rice is layered and cooked in dum style. “Dum” is one of the ways to cook biryani where all the flavors and aroma is locked/ sealed within the pot which makes this biryani so special and a popular one. You guys might surely know as to why this post is here today, because “BAKRID “is almost here and thought to share this simple yet delicious recipe.
Okay so don’t panic looking on the ingredients list, everything needs to be mixed / massaged to the chicken and cooked to perfection. This is pakki biryani where rice and chicken is cooked separately and then both are layered and cooked in dum.

Now you can ask me if this recipe is beginner friendly and I would say surely “YES”.

Boneless chicken absorbs all the flavors quickly and needs not much time for marination.
Boneless chicken cooks fast and needs no water quantity which is bigger plus.

So all you need to take care of is the rice and here goes the tips fo beginners:

Always soak rice for at least 30 minutes prior to cooking.
Before you start cooking chicken ensure to heat water in a pot and allow it to boil well
Drain the water from the rice and add it to the boiling water. When the rice is soaked for 30 minutes it will take about 5 to 8 minutes depending on the quantity. Keep checking the rice every 2 minutes and when it looks cooked from outside and still grainy inside(you can by pressing rice with fingers or chew it) strain it and keep it aside for layering over the gravy.

Always follow these rules and one day you shall perfect your biryani. “Always remember one thing every expert was once a beginner”. So let’s get to the making of boneless chicken biryani!

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Boneless chicken dum biryani, Chicken dum biryani

2020-07-29 00:15:38

Serves 3

Prep Time

3 hr

Cook Time

35 min

Total Time

3 hr 35 min

Prep Time

3 hr

Cook Time

35 min

Total Time

3 hr 35 min

For marination

1. Chicken – 1.5 lb/ ½ kg
2. Ginger garlic paste – 1 tbsp
3. Turmeric – ¼ tsp
4. Red chili powder – 1 ½ tsp
5. Cumin powder – ½ tsp
6. Coriander powder – 1 tsp
7. Garam masala powder – 1 tsp
8. Fennel powder – ½ tsp
9. Salt – to taste
10. Oil – 1 tbsp
11. Mint – ¼ cup (chopped)
12. Coriander leaves – ¼ cup (chopped)
13. Curd – ½ cup
14. Fried onion – 1/3 cup

Ingredients

1. Saffron milk - ¼ cup (saffron added to ¼ warm milk)
2. Ghee - 1 tbsp
3. Oil - 3 tbsp (for cooking)

For rice

1. Basmati rice – 2 cups
2. Bay leaf – 1
3. Cloves – 2
4. Cardamom – 2
5. Shahi jeera – ½ tsp
6. Mint and coriander – 2 tbsp (chopped)
7. Oil – 1 tbsp
8. Salt – to taste
9. Water – 8 cups (approx.)

Whole spices

1. Bay leaf – 1
2. Cloves – 2
3. Cardamom- 1
4. Black cardamom – 1
5. Mace – 1

Note

* 1 cup = 235 ml

Instructions

Wash and soak rice in enough water for at least 30 minutes.
In a bowl add boneless chicken, chopped cilantro, mint, green chili, ginger garlic paste, salt, chili powder, coriander powder, cumin powder, oil, fennel powder, garam masala powder, turmeric powder, curd and fried onions. Mix well and marinate chicken for 3 to 4 hours/ overnight.
Now in a vessel/ pot add water, few mint leaves, oil, cloves, cumin seeds/shahi jeera, salt and bay leaf ; Allow it to boil.
When the water starts boiling add the soaked rice and cook till 70% done. When the rice is 70% done, put the flame and remove the rice using strainer. Keep the rice aside.
Now heat oil in a heavy bottom vessel to it add whole spices when aromatic add the marinated chicken and cook till soft and juicy with lid on. If you need to add water add ¼ to ½ cup water. When chicken looks done put off the flame.
Now on a tawa place the heavy bottom pan with the cooked chicken then add 70% cooked basmati rice and garnish it with chopped mint, chopped coriander, saffron milk, fried onion and ghee (optional). Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 to 10 minutes without any flame. After 10 minutes of rest time fluff the rice gently and serve it hot with raita!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Boneless chicken dum biryani with step by step images

1. Wash and soak basmati rice in enough water for 30 minutes.
2. In a bowl add boneless chicken, chopped cilantro, mint, green chili, ginger garlic paste, salt, chili powder, coriander powder, cumin powder, oil, fennel powder, garam masala powder, turmeric powder, curd and fried onions. Mix well and marinate chicken for 3 to 4 hours/ overnight in refrigerator. Reserve little mint and coriander as garnish for rice.

Now in a vessel/ pot add water, few mint leaves, oil, cloves, cumin seeds , salt and bay leaf ; Allow it to boil.
When the water starts boiling add the soaked rice and cook till 70% done. When the rice is 70% done, put the flame and remove the rice using strainer. Keep the rice aside.
Now heat oil in a heavy bottom vessel to it add whole spices when aromatic add the marinated chicken and cook till soft and juicy with lid on. If you need to add water add ¼ to ½ cup water. When chicken looks done put off the flame.
Now on a tawa place the heavy bottom pan with the cooked chicken then add 70% cooked basmati rice and garnish it with chopped mint, chopped coriander, fried onion, saffron milk and ghee (optional). Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 to 10 minutes without any flame.
After 10 minutes of rest time fluff the rice gently and serve it hot with raita!